This Coconut Curry Chickpeas dish is a warm hug for your taste buds! It mixes together creamy coconut milk, tasty spices, and hearty chickpeas for a simple and yummy meal.
What’s great is that it’s super easy to make! I love to pair it with rice or crusty bread, and sometimes I might even sprinkle a little cilantro on top. Who can resist that? 😊
Key Ingredients & Substitutions
Chickpeas: These are the stars of the dish! Use canned chickpeas for convenience, but dried chickpeas work well too. Just soak and cook them beforehand. If you’re avoiding legumes, try using soft tofu as an alternative.
Coconut oil: It adds a wonderful flavor, but you can substitute with vegetable oil, olive oil, or even sesame oil for a different twist. I usually use coconut oil for its unique taste, but any oil works fine!
Coconut milk: This gives richness to the curry. If you’re looking for a lighter option, opt for low-fat coconut milk or even almond milk with a bit of coconut extract for flavor. Some prefer using full-fat coconut milk for a creamier texture.
Red curry paste: Adjust this based on your spice preference. You can use yellow curry paste or even a homemade spice mix if you’re out of red curry paste. I love to add a bit more if I want an extra kick!
Maple syrup: It’s there to balance the flavors. You can substitute with brown sugar, honey, or even agave syrup if you’re vegan. Personally, I enjoy the hint of maple—it adds a nice depth!
How Do I Sauté the Vegetables Just Right?
Sautéing properly brings out the flavors and creates a great base for your curry. Here’s how to do it!
- Start with a medium heat. Too high, and you’ll burn the onions; too low, and they’ll just steam.
- Add oil and let it heat before tossing in the onions. Stir until they’re translucent, which takes about 5 minutes.
- Add garlic and ginger next. Stir for just 1-2 minutes; you want to smell them, not brown them.
- Finally, add the diced red bell pepper and cook until it’s slightly tender, which usually takes 3-4 minutes. This layering of flavors will make your curry taste amazing!
How to Make Coconut Curry Chickpeas
Ingredients You’ll Need:
Main Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tablespoon coconut oil (or vegetable oil)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup (or brown sugar)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
For Garnish and Serving:
- Fresh cilantro, chopped
- Lime wedges
How Much Time Will You Need?
This delicious Coconut Curry Chickpeas recipe will take about 30 minutes from start to finish. You’ll spend about 10 minutes on prep work and roughly 20 minutes cooking. Easy and quick, perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the coconut oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion. Sauté it for about 5 minutes until the onion becomes translucent and fragrant. Now it’s time to add in the minced garlic and grated ginger! Cook them together for another 1 or 2 minutes until everything smells wonderful.
2. Add the Bell Pepper:
Next, toss in the diced red bell pepper. Cook it for about 3 to 4 minutes, just until it softens a bit. This adds a lovely color and sweetness to our dish!
3. Create the Curry Sauce:
Now, pour in the can of coconut milk. Stir in the red curry paste, soy sauce, maple syrup, ground cumin, turmeric, and season with salt and pepper. Mix everything together really well so the flavors blend nicely.
4. Combine with Chickpeas:
Give the chickpeas a good rinse and then add them to the pot. Stir gently to coat the chickpeas in that luscious coconut curry sauce. Make sure they’re well covered; they’re the star of the dish!
5. Simmer and Thicken:
Now, bring the mixture to a gentle simmer. Let it cook for about 15 minutes, stirring occasionally. You want the sauce to thicken up a bit and for the flavors to meld together beautifully. Take a moment to enjoy the delicious aroma filling your kitchen!
6. Taste and Garnish:
After 15 minutes, give it a little taste! Adjust the seasoning with more salt, pepper, or even a bit more curry paste if you like it spicier. When you’re happy with the flavor, it’s time to serve!
7. Serve It Up:
Dish out the Coconut Curry Chickpeas while they’re warm. Sprinkle some chopped fresh cilantro on top and serve with lime wedges on the side. This curry pairs wonderfully with rice or naan—enjoy your meal!
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can use dried chickpeas! You’ll need to soak them overnight and then cook them until tender, which usually takes about 1 to 2 hours. Make sure to drain and rinse them before adding to your curry. Keep in mind that you’ll need to adjust the cooking time and possibly add more liquid to the curry as dried chickpeas absorb more moisture.
What Can I Substitute for Coconut Milk?
If you don’t have coconut milk, you can substitute it with soy milk mixed with a teaspoon of coconut extract for flavor. Alternatively, full-fat dairy milk or almond milk can work, but the final dish won’t have the same richness. Just remember that this will change the flavor profile a bit!
How Can I Spice It Up?
If you like it spicy, you can add a chopped jalapeño or a pinch of red pepper flakes when sautéing the onion. You can also drizzle some sriracha into the curry before serving for an extra kick!
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a saucepan over low heat, adding a splash of water or coconut milk if it thickens too much in the fridge. You can also freeze it for up to 3 months; just ensure it’s cooled completely before transferring to a freezer-safe container.
